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 หัวเรื่อง:ไม่มีชื่อไทย (ชื่ออังกฤษ : Utilization of Antibacterial Substances from Lactic Acid Bacteria for Extension Shelf-life of Chilled Crab Meat) ผู้เขียน: นางมัทนา แสงจินดาวงษ์, รองศาสตราจารย์ ,  Jintata Limpakdee, ดร.พงษ์เทพ วิไลพันธ์, รองศาสตราจารย์ , นางดวงเดือน วารีวะนิช สื่อสิ่งพิมพ์:pdf AbstractSix isolates screened from fifty samples of fermented fishery products including Pla-ra, Plasom, Pla-chao, Pla-chom and Kung-chom, were described as KPL-1, KPL-2, KPL-3, KPL-4, KPL-5 and KPL-6 and found to inhibit indicator organisms such as Lactobacillus plantarum ATCC 8041, Pediococcus pentosaceus ATCC 33316 and Listeria ivanovii DSM 4553, of which the KPL-4 isolate showed a maximum activity of 1,600 AU/ml. The six isolates were identified as Enterococcus faecalis based on morphological and biochemical characteristics. The antibacterial performance from the KPL-4 was decreased 50 percent by trypsin and pepsin, stable after heat treatment at 60?C for 15 min and 100?C for 30 min, while inactive at 121?C for 15 min. The molecular weight of the antibacterial compound was 3,800 dalton. The KPL-4 crude extracts of various concentrations including undiluted ones exhibited significant difference (P?0.05) in reduction of total microorganisms as well as Listeria ivanovii in crab meat, with the 10% crude extracts showing most effective. Chilled crab meat treated with 10% crude extracts and kept for 10 days at 0?C had lower total viable count of bacteria than the untreated (P?0.05) between treatments. Using antibacterial substances from lactic acid bacteria could decrease total viable count of bacteria and extend shelf-life of chilled crab meat for at least 10 days. |
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